Whole Wheat Strawberry Shortcake With Freshly Milled Flour
Made with freshly milled flour and filled with whipped cream, whole wheat strawberry shortcake is beautifully rustic and full of delicious strawberry flavor.
Servings: 11 Servings
Ingredients
Biscuits
- 3 cups soft white wheat flour 420 grams
- 2 ½ teaspoons baking powder
- 1 teaspoon salt 5 grams
- ½ cup sugar 96 grams
- ¾ cup cold butter 171 grams
- ⅔ cup heavy cream 160 grams
- 2 eggs
- 2 teaspoons vanilla 10 grams
Whipped cream
- 1 cup heavy cream 240 grams
- 1 tablespoon honey or maple syrup 21 grams
Strawberries
- 4 cups fresh strawberries
- 2 tablespoons honey 42 grams
Instructions
- Slice strawberries into a small bowl. Top with honey and stir. Place in refrigerator until ready to use. Place the butter into the freezer for 5 minutes or so.
- Preheat the oven to 375 degrees Fahrenheit. Add parchment paper to a baking sheet. In a large bowl or food processor add the white whole wheat flour, sugar, baking powder, baking soda, and salt. Mix together.
- Add cold butter to the flour and combine using a fork or pastry cutter. You can also blend using a food processor. Blend until there are pea sized pieces of butter in the dough (like when you make biscuits).
- In a separate medium bowl, add cream, eggs, and vanilla extract. Mix well.
- Pour the wet mixture into the dry mixture and mix until it comes together into a batter.
- Place ⅓ cup spoonfuls of dough onto the baking sheet and press down slightly. Brush the cream on top.
- Bake for 17-22 minutes or until golden brown on the edges.
- Allow to cool. Make whipped cream by whipping cream and maple syrup together until light and fluffy and soft peaks form. This is easiest in the bowl of a stand mixer or electric mixer.
- To serve: Slice the shortcakes in half, then top the shortcake bottom with strawberries and whip cream. Enjoy.
Notes
- Use a food processor to make things much easier.
- Allow the shortcakes to cool completely before adding the whipped cream. Or try topping with vanilla ice cream for something different.
- Make the shortcakes smaller if desired. This can be a fun way to mix up individual portions for dessert!
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly - some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Nutrition
Serving: 1Serving | Calories: 428kcal | Carbohydrates: 43g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 430mg | Potassium: 252mg | Fiber: 5g | Sugar: 18g | Vitamin A: 969IU | Vitamin C: 31mg | Calcium: 106mg | Iron: 2mg